One Pot Chicken Risotto
Cherie Metcalfe
A proper lazy-night winner. Everything goes in one dish, the oven does the work, and you end up with a creamy, golden risotto under a butterflied chicken that's basically self-basting the whole rice base. Big flavour, minimal washing up.
Ingredients
For the risotto base
- 1 onion, finely diced
- 2 cloves garlic, grated
- 2 cups risotto rice
- 1 tablespoon French Kiss
- 50g butter
- 750ml Stock Market
For the chicken
- 1 whole chicken
- 1 garlic clove, grated
- Zest of 1 lemon
- 1 tablespoon French Kiss
- Olive oil, to drizzle
To finish
- ½ cup cream
- ½ cup boiling water
- 2 tablespoons parmesan, finely grated
- 1 tablespoon Man Grind Flakes
To serve
- Extra parmesan
- Sesh Oil
- Fresh rosemary
Directions
- Preheat the oven to 180°C fan bake.
- In a large baking dish, combine the diced onion, grated garlic, risotto rice, French Kiss Seasoning, butter and stock. Stir everything together evenly.
- Butterfly the chicken by cutting down either side of the backbone and pressing it flat, breast-side up. Drizzle with olive oil, then rub over the grated garlic, lemon zest and French Kiss Seasoning until well coated.
- Place the chicken on top of the rice mixture. Bake for approximately 1 hour, or until the chicken is golden and cooked through and the rice has absorbed most of the liquid.
- Remove the chicken from the dish and set aside to rest. If the risotto is thicker than you'd like, stir through the cream and boiling water to loosen it into a creamy texture. Add the parmesan and Man Grind, stirring until glossy and combined.
- Slice the chicken into portions and nestle back into the risotto. Finish with extra parmesan, a drizzle of Sesh Oil and fresh rosemary.
